Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

Nov 19 roasted sweet potatoes with blue cheese

Just the other night friends came to dinner and I roasted carrots and turnips; often I roast new potatoes with shallots and wedges of fennel. Or under a big roasted chicken: fennel, onions, kalamata. You will see me lube up squash with olive oil, cut beets into uniform chunks and find thyme and fancy salts to sprinkle all over tomatoes, cauliflower or long, thick wedges of rustic potatoes. In summer I turn off my oven and turn on the grill—and then it is one big oil-lubing, salt-smattering veggie fest once again. But fall will always mean piles of just-roasted sweet potatoes, perfect alone or with cheeses and a smattering of herbs.

Place potatoes on cookie sheet or in baking dish, aiming for a single layer. Lube with olive oil, sprinkle with remaining ingredients. Mix up again if necessary. Roast at 425 for 25 minutes or 375 for 35 minutes---depending on your timing/oven needs (stir once if you remember). Remove from oven, sprinkle with blue cheese crumbles and serve.